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thisbottleofvodka:

Screwdriver Cupcake

Ingredients 

  •  1 (18.25 ounce) package Orange Cake Mix  (without pudding) 
  • 1 (3.4 ounce) package Instant Vanilla Pudding  
  • 4 Eggs 
  • 1/2 cup Vegetable Oil 
  • 3/4 cup Frozen Orange Juice Concentrate, thawed 
  • 1/2 cup Water 
  •  1 cup Mandarin Oranges, chopped 
  •  2 tablespoons Grated Orange Zest 
  • 1 tablespoon Vodka

     Bachelorette Party Planning Center 
     Directions 
    1. Preheat oven to 350º and prepare cupcake pans. 
    2. Combine all ingredients except mandarin oranges.  Mix well. 
    3. Fold in oranges. 
    4. Spoon the batter into prepared cupcake pans. Fill each cup/liner about 2/3 full. 
    5. Bake bake at 350 for 17 to 22 minutes or until a toothpick registers done in the center cupcake.

    thisbottleofvodka:

    Pink Russian Cupcakes

    Ingredients

    • 18 1/4 ounces yellow cake mix
    • cup vegetable oil
    • 3/4 cup whole milk
    • large eggs
    • 1/4 cup vodka
    • 1/4 cup Kahlua
    • teaspoon pure vanilla extract

    For the frosting

    • cup heavy cream
    • Pink food coloring
    • tablespoons powdered sugar
    • tablespoon Kahlua

    Directions

    1. Preheat oven to 350°F and line 24 cupcake cups with paper liners.
    2. Place cake mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
    3. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
    4. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don’t get the full 24 cupcakes).
    5. Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
    6. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
    7. Remove cupcakes from pans. Place on wire rack to cool.

    For the frosting:

    1. Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
    2. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
    3. Stop the machine and add the sugar and 1 tablespoon Kahlua.
    4. Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
    5. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
    6. Garnish with chocolate shavings or chocolate syrup.

    thisbottleofvodka:

    Vodka Nectarine Cupcakes with Buttercream Frosting

    • batter:
    • 1 cup brown sugar, packed
    • 1/2 cup butter, room temperature
    • 1 large egg
    • 2 teaspoons vanilla
    • 2 1/2 cups flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 cup milk
    • 3/4 cup vodka
    • 2 nectarines, sliced and chopped

    Preheat oven to 350 F. Line muffin pan. In a large mixing bowl, cream together butter and sugar until light and fluffy (approximately 3 minutes). Beat in egg and vanilla.

    In a separate bowl, whisk together flour, baking powder and salt. Combine the milk and vodka in mixing cup. Add the flour to the butter, alternating with the vodka. Make sure to end with the dry ingredients. Fold in the nectarines.

    Fill each baking cup 3/4 full. Bake for 22 minutes. Let sit in pan for 5 minutes. Remove and let cool on wire rack for 15 minutes.

    • frosting:
    • 3/4 cup butter
    • 3 cups confectioner’s sugar
    • 3 tablespoons brown sugar
    • 2 tablespoons vodka
    • 2 tablespoons milk
    • 1/2 teaspoon salt

    Cream the butter and sugar together, adding the sugar gradually along with the other ingredients.

    thisbottleofvodka:

     

    White Russian Cupcakes

    Ingredients

    • 18 1/4 ounces yellow cake mix
    • 3 1/2 ounces vanilla instant pudding mix
    • cup vegetable oil
    • 3/4 cup whole milk
    • large eggs
    • 1/4 cup vodka
    • 1/4 cup Kahlua, plus
    • teaspoons Kahlua, divided
    • teaspoon pure vanilla extract

    For the frosting

    • cup heavy cream
    • tablespoons powdered sugar
    • tablespoon Kahlua
    • tablespoons semisweet chocolate, shavings

    Directions

    1. Preheat oven to 350°F and line 24 cupcake cups with paper liners.
    2. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
    3. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
    4. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don’t get the full 24 cupcakes).
    5. Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
    6. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
    7. Remove cupcakes from pans. Place on wire rack to cool.

    For the frosting:

    1. Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
    2. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
    3. Stop the machine and add the sugar and 1 tablespoon Kahlua.
    4. Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
    5. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
    6. Garnish with chocolate shavings.
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